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Butter Poached Canadian Lobster With Foie Gras Ravioli

chefdasnithin's picture
Butter Poached Canadian Lobater With FoieGras Ravioli
  Butter 15 Gram
  Lobster 1
  Butter 250 Gram
  Foiegras 50 Gram
  Potato 20 Gram
  Truffle/Morel mushroom 5 Gram, chopped
  Pasta dough 1⁄2 Cup (8 tbs)
  Fennel 1
  Water 1 Cup (16 tbs)
  Green peas 40 Gram
  Onion 10 Gram
  Butter 10 Gram
  Lobster broth 250 Milliliter (lobster stock)
  Cream 75 Milliliter
  Salt To Taste
  Pepper To Taste
  Bisque reduction 1 Tablespoon

Poach the lobster ib a butter_water emlusion with seasoning.
Make a ravioli(stuffed pasta) with duckliver,potato,truffle & seasoning.
Cook the slices of fennel in water butter salt/pepper until all the water got evaprated.
Saute peeled greenpeas with butter, onion, salt/pepper.
Boil lobster stock; add cream and simmer to sause consistency.
Make a bisque and reduce it with some tomato coulis. Strain and adjust to dropping consistency.
To Finish> Pour Lobster sauce in the center of the plate. top it with greenpeas. place a slice of fennel on the top of greenpeas. Place a Ravioli on top of the fennel and put the lobster on top of the ravioli. drop the bisque reduction on the plate from large to small dots. Garnish with tomato confit and micro herb salad.
For more clarification feel free to ask me.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
7 Minutes
Ready In: 
37 Minutes
From the Practice Session.
Butter Poached Lobster

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Average: 3.1 (5 votes)


admin's picture
Beautiful picture. How can I prepare this? With Regards, Admin
Snigdha's picture
Where's the recipe !?!. What goes inside the ravioli?
Anonymous's picture
INDEED - VERY poorly written. This was noted however (along with quantities 50g, 20g etc..) copy/pasted below. Make a ravioli(stuffed pasta) with duckliver,potato,truffle & seasoning.
shantihhh's picture
Lobster FoieGras Fennel Greenpeas Lobster Broth Bisque Reduction what proportions? Directions say ask me, I am asking purty pleeeze. This sounds and looksamazing! TIA Shanti/Mary-Anne
Anonymous's picture
well, must tell you it was teriffic! The measuements/techniques are written by someone who has much experience (vague). I surely wouldn't call this a mediterranean cuisine item. It rather leans to the French side. We have a "game" going where we took a deck of cards and wrote a different country on each, then delt a straight poker hand. Each week we take turns making that countrie's cuisine (3 course). This fell perfectly in line with my France week. Be sure to use eggs in your pasta to ensure the right mouth feel.
Butter Poached Canadian Lobster With Foie Gras Ravioli Recipe, Butter Poached Lobster